Description
This Japanese Egg Sandwich, or Tamago Sando, is a comforting and creamy snack or lunch option featuring soft-boiled eggs mixed with Japanese mayonnaise, sugar, and seasonings, all nestled between fluffy slices of milk bread. Known for its delicate texture and subtle sweetness, this sandwich is a beloved classic in Japan, perfect for a quick bite or light meal.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Sandwich
- 4 slices soft white bread (milk bread or shokupan preferred), crusts removed
- 1 teaspoon softened butter (optional)
Instructions
- Boil the Eggs: Bring a small pot of water to a rolling boil. Gently place the eggs into the boiling water and cook for 10 minutes to achieve a firm, hard-boiled texture.
- Cool and Peel: Transfer the cooked eggs to a bowl filled with ice water immediately to stop the cooking process and cool them completely. Once cooled, carefully peel off the shells.
- Prepare the Egg Mixture: Roughly chop or mash the peeled eggs in a bowl until you have a chunky but spreadable consistency. Add the Japanese mayonnaise, sugar, salt, and black pepper, then mix well until everything is fully combined and creamy.
- Butter the Bread: If using, lightly butter one side of each bread slice to add richness and prevent sogginess.
- Assemble the Sandwiches: Spread the egg mixture evenly over the unbuttered side of two bread slices. Top with the remaining bread slices, buttered side up. Press gently to adhere the sandwich together, then trim the edges if needed.
- Slice and Serve: Cut each sandwich in half or into thirds, depending on your preference. Serve chilled or at room temperature for the best flavor and texture.
Notes
- For the most authentic texture, use Japanese milk bread, which is soft and slightly sweet.
- Kewpie mayonnaise adds a rich umami flavor, but regular mayonnaise can be substituted if necessary.
- These sandwiches are best served chilled or at room temperature.
